Saturday, August 9, 2014

Toasted Pine Nut Couscous with Slow-Roasted Tomatoes

A couple of years ago I wrote a post detailing how to make slow-roasted tomatoes.  At the end of the post I commented that there would probably be future posts describing various ways to use them.  Recently I noticed that I have only written one such post...a summer sauté of corn and green onions that is finished with the aforementioned tomatoes.  Today I thought I would make up for this oversight by sharing another. 

One of my favorite "go to" side dishes is a recipe for Toasted Pine Nut Couscous.  It goes with just about anything, but I'm especially fond of it with fish (if you look at a post featuring a two-olive sauce for fish from earlier this year, you will see a version of this couscous—with currants—accompanying the halibut and broccoli in the last picture).  From Maria Helms Sinskey's The Vineyard Kitchen (one of my favorite cookbooks), it is simple and flavorful...and rich from an abundance of toasted pine nuts.  It is delicious as is, but also takes well to simple additions...dried fruit…olives…and slow-roasted tomatoes.  And it was particularly delicious served with Sockeye Salmon and a warm green bean salad with olives and balsamic.

Toasted Pine Nut Couscous with Slow-Roasted Tomatoes

1/2 cup pine nuts
1 red onion (6 to 8 oz.), diced
2 1/2 T. olive oil, divided
1 cup couscous
2 T. flat-leaf parsley, minced
3 to 3 1/2 oz. slow-roasted tomatoes (6 to 8 pieces), cut in a rough 1/2-inch dice

Toast the pine nuts in a 350° until light golden brown….about 5 minutes.  Set aside.

Meanwhile, warm a tablespoon and a half of oil in a medium sauté pan set over medium heat.  Add the onion and sauté until tender and lightly caramelized…about 5 to 10 minutes. 

Place the couscous in a medium-sized bowl.  Add a tablespoon of olive oil, the parsley, a scant teaspoon of kosher salt, and the cooled onions.  Toss to combine.  Bring 1 1/3 cup water to a boil.  Pour over the couscous and stir to make sure all the couscous is moistened.  Cover the bowl tightly with plastic wrap and let sit for 10 minutes.

Uncover, add the pine nuts and the tomatoes and fluff in with a fork.  Serves 5 or 6.

Note:  To make plain Toasted Pine Nut Couscous, simply omit the slow-roasted tomatoes

(Recipe adapted from The Vineyard Kitchen by Maria Helm Sinskey)

Printable Version


Katrina said...

While I can't have the couscous, I can easily make this with quinoa and it looks so good!

Paige said...

Thanks Katrina! I think this would be delicious with quinoa. If you make it that way let me know how it turns out!